Food systems – legal concepts and challenges

Professor Sarah Berger Richardson outlines the major concepts governing our food supply chains. English closed captions available.

The COVID-19 pandemic has exposed the flaws in our food systems, bringing to light problems that have been present for years. Our food system is in peril and we must now, more than ever, focus our attention on food-related policies.

In this video, Professor Sarah Berger Richardson outlines the major concepts governing our food supply chains: food self-sufficiency, the right to food, and food sovereignty.

The COVID-19 crisis has forced many to question the way we produce and distribute food, both in Canada and around the world. More than ever, we need to look at the frameworks that regulate what ends up on our plates, as well as the significant challenges posed by our current ways of doing things.

Professor Berger Richardson suggests possible solutions for a new paradigm in food policy – a transformation that could benefit human health, the well-being of workers and the environment.

References and Useful Links
Sarah Berger Richardson, “Worked to the bone: COVID-19, the agrifood labour force, and the need for more compassionate post-pandemic food systems” dans Vulnerable: The Policy, Law and Ethics of COVID-19, Colleen M Flood, Vanessa MacDonnell, Jane Philpott, Sophie Theriault & Sridhar Venkapuram (dir) (Ottawa: University of Ottawa Press, 2020)
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